Tropical Upside-Down Biscuit Bake

(7)
  5 reviews
  • 15 min prep time
  • 1 hr 10 min total time
  • 8 ingredients
  • 8 servings

Ingredients

1/4
cup butter or margarine
1/2
cup packed brown sugar
8
pineapple slices in juice (from 20-oz can), drained and 2 tablespoons juice reserved
4
marachino cherries, cut in half, if desired
1/3
cup flaked coconut
1/3
cup finely chopped macadamia nuts
1
can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated shortcake or Homestyle refrigerated buttermilk biscuits
1
tablespoon granulated sugar

Directions

  1. 1 Heat oven to 350°F. In ungreased 13x9-inch (3-quart) glass baking dish, melt butter in oven. Tilt pan to coat inside with butter.
  2. 2 Sprinkle brown sugar over butter. Arrange pineapple slices in dish. Fill centers of pineapple with cherries and spaces between with coconut and nuts. Bake 7 to 9 minutes or until pineapple is hot.
  3. 3 Separate dough into 8 biscuits. Top each pineapple slice with 1 biscuit. Brush tops of biscuits with reserved pineapple juice. Sprinkle with granulated sugar.
  4. 4 Bake 25 to 30 minutes or until biscuits are deep golden brown and no longer doughy in center. Immediately place heatproof serving platter upside down over baking dish; turn platter and dish over. Remove baking dish. Spread any topping remaining in dish over biscuits. Cool 15 minutes before serving.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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